Friday, 13 June 2014

Cheese Please: Margarita-ish

Time for a little patronising history lesson, the year was 1850ish, Italy had just been reunified but there was a big divide between the rich and poor, with the poor getting ever more dissatisfied. So the Queen Margarita went to a restuarant in Naples and ordered a pizza with mozarella, tomato and basil, the colours of the new Italian flag. Et voila, a new classic was born.

I love making pizza, and it's a great way to get kids interested in their food. They can roll out the dough and pile it high with stuff, just be careful of mozzarella because it spreads and will drip-drip-drip into a gooey mess at the bottom of your oven (I say this with experience). This is a slightly spruced up margarita as it involves a bit more cheese - first a thin dusting of hard cheddar (I used Morisson's Welsh Cheddar), the added morzarella before topping with crumbly feta (or Morrison's 'salad cheese'). Then topped with basil when it was cooked.

You will need to make 3 large ones:
200g plain flour
120ml milk
Pinch of sugar
Pinch of salt.

1) Sift the flour into a bowl and then add sugar and salt, incorporate the milk bit by bit into a well in the centre and bring together the form a dough. You can warm the milk up, but I always forget and it doesn't do me any harm.
2) When it's a ball of dough, turn onto a floured surface and knead, knead, knead. It will take a good 10-15minutes, but it will be worth it. It's ready when the dough feels smooth and is stretchy.
3) Roll out the dough to the thickness of a 2pence piece, or around 5mm, thin enough to cook quickly, but also take the weight of your toppings.
4)place on a tray and begin by adding tomato puree, leaving a crust around the outside, then lay on the rest of your toppings.
5) place in an oven around gas mark 6 for 10-12 minutes, until your cheese is gooey and your dough looks crispy. Serve and enjoy.

Fromage Homage


  1. Lovely! You can't beat a home-made pizza. Thanks for sharing it with this month's Cheese, Please! :)

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